Tuna & Crab Salad in Avocado Cups

August 19, 2013

I have seen SOOOOOOOO many variations of this, most just tuna salad with avocado cups or crab salad in the same but you know what? Basically tossing in some mayo and onions for variety. However I’m a rebel, so I decided, “why not BOTH?!?” I know, totally living on the edge. Anyway, sometimes I like to have lunch and even more times I like to have tuna with my lunch and some days I even like a warm lunch so this is a win. Pretty much every step of this can be omitted or altered so have fun with it. Enjoy!

2 Avocados

1 can of tuna (in water, wild caught or whatever the cool thing is now)

1/2 cup of cubed lump crab meat

2 Tablespoons of mayo (homemade or Hellmans with Olive Oil)

Diced onions

Diced red, green, yellow peppers (yeah I know I have a problem)

Coconut oil

Garlic Powder

Salt & Pepper

Paprika

Sautee the onions and peppers in the coconut oil until they’re tender but still crispy, toss in the tuna and crab meat just to warm them up a bit. In a mixing bowl spoon out the innards of the avocados, leaving the shells intact (I popped the shells in a toaster oven for a few minutes to warm them up) and add in the mayo, garlic powder, salt & pepper to taste. Once the tuna/crap/onion/pepper mix is ready add it into the bowl as well. Mix it all together, now here is where we might have a philosophical disagreement. Some people like to really mash up the avocados but I like to leave it a little chunky, again, I’m a rebel, do what you like. Anyway, once mixed to your liking scoop heaping spoonfuls into the, now toasted, avocado shells, top with paprika and enjoy. In case you’re wondering, yes, I had a lot of fun with this recipe.